Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage.

Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted.

Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup.

Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture.

To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture.

In a large mixing bowl, combine drained cabbages, leek(or onion), and green onion. Add 2/3 of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn’t seem to be red enough.

Taste your kimchi and adjust seasoing by adding more anchovy sauce or slat. It should taste a little saltier that you would hope for. Transfer your kimchi into the storage container.

Pour 1/2 cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi.

Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1 day to ferment, then store in the fridge and consume within the next 1-2 month.

Note:

Store your kimchi in an air tight container and place 1-2 boxes of baking soda in the fridge to absorb the odor.

Whisk together mayonnaise and sour cream in a large bowl until smooth. Whisk in vinegar, salt, and pepper. Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until vegetables are wilted, about 30 minutes.

Serves 4-6.

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Red Cabbage-Carrot Salad

This recipe was passed on to us verbally, so we can’t credit any particular person for the written version. It adds a delightful color and flavor to meals!

Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8 to 10 minutes.)

Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.

Serves 4-6.

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Sambal in the style of Java

from Salsas, Sambals, Chutneys, & Chow Chows Cookbook

Great as a side dish.

2 cups shredded green cabbage

1 cup peeled, shredded carrots (about 1 or 2 carrots)

½ cup bean sprouts of your choice

The Dressing:

1 Tbsp minced fresh ginger

1 Tbsp minced red or green chile pepper of your choice

1 tsp minced garlic

1 tsp shrimp paste

2 Tbsp coriander seeds, cracked

¼ cup lime juice (about 2 limes)

¼ cup sugar

¼ cup soy sauce

¼ cup molasses

½ cup peanut oil

salt and pepper to taste

In a large bowl, combine the cabbage, carrots, bean sprouts, and peanuts. In a separate bowl, combine all the dressing ingredients and, in a food processor, process until well blended. Pour the dressing over the vegetables and mix well. This will keep for 2 days, but is best if eaten shortly after it is made.

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Festive Fruity Coleslaw

From Recipes from the Root Cellar

Serves 4-6

6 cups thinly sliced or shredded green or savoy cabbage

2 cups thinly sliced or shredded red cabbage

¼ red onion or other mild, sweet onion, thinly sliced

¼ cup sugar

¾ cup buttermilk

½ cup mayonnaise

¼ cup lemon juice

½ cup dried cranberries

½ cup pistachio nuts, chopped

2 clementines or tangerines, peeled, divided into segments, and chopped

Salt and freshly ground black pepper

Combine the cabbages and onion in a large bowl.

Mix the sugar, buttermilk, mayonnaise, and lemon juice in a small bowl until smooth. Pour the buttermilk mixture over the vegetable mixture and toss to coat thoroughly.

Fold in the cranberries, pistachios, and clementines. Season with salt and pepper.

Let stand for at least 1 hour, or refrigerate for up to 8 hours, before serving. Taste and adjust the salt and pepper just before serving.

Kitchen Note: Red cranberries and green pistachios give this salad great color, but other dried fruits and nuts will work just as well.